Letters From Andy

Hi Everybody: For years now we’ve called the mixed produce boxes that we have been packing and selling as “mystery boxes.” So, why?

Flooding circa 1997

It’s an inside joke, I guess; sometimes it’s a “mystery” to me as to how we’ll get the produce harvested, packed, and delivered on time. A lot of things can happen between the time I give Shelley the list of what I intend/hope  to put in the box and the moment that the cartons are opened and emptied by the home cooks. We strive to deliver value to our supporters in every box, but sometimes nailing an explicit list made days in advance down to the last letter and leaf can be challenging. Maybe I made a mistake when I looked at the fields and calculated the yields and we came up short on a promised item. Or maybe a sudden freeze, rainstorm, heat wave, or hail storm ruined the produce I’d planned on picking, and I have to improvise. Or maybe there’s a power outage the day of the pick and we can’t pump water to wash muddy produce or water the crops that are still in the ground….and it’s really hot. Or the field conditions are optimal but, since we don’t have a big crew, if somebody gets sick and can’t work we’re short-handed.  Or somebody’s child has to go home from school and the parent can’t stay at work because they can’t find child care at the last minute, so we end up one person short. And, because all of our people ride share, if a driver has an issue we may lose the entire car load of workers who no longer have a way to get to work. There are a lot of potential issues that can unfold during a busy day that affect the composition of the final box. But sometimes all the stars line up and everything gets harvested just as I planned- today is one of those days- and the only mysteries remaining are for the people who receive the harvest box and ask themselves, “what is this? What do I do?” Here are some thoughts in case you’re mystified.

1. Little Gem lettuce: They make great salad lettuces but Gems can also be cooked too. See “Chinese Lettuce” below.

Chinese Lettuce aka Celtuce

2. “Celtuce” aka Chinese Lettuce: The Chinese appreciate the stems on their lettuce because they can be chopped into coins and stir fried. The leaves can be cooked as well, but also serve well in salads.

3. Italian Parsley: I like to pick parsley with long stems. Parsley is a close cousin to celery. If you look at the parsley stem and imagine it to be vastly fatter you can see the family resemblance. Sure, parsley leaves are fine for salads and seasoning, but the minced stems have lots of flavor and can sub for celery in many dishes.

Tongue of Fire Beans

4. Beans: Whatever kind you get this week, be they Cranberry, or White or Scarlet runner beans, remember that these beans are very fresh and won’t take nearly as long to cook as the dried beans from the supermarket, which can be quite old by the time you buy them. There is no need to soak these beans overnight. I learned to just boil the beans until tender in unsalted water, then add any seasonings you might want later. For me, a pat of salted butter and some black pepper is enough for a satisfying bowl of beans. Easy!

5. French Breakfast radishes: Radishes for breakfast? I don’t know about that, but they’re great raw or cooked like baby turnips.  Cook the radish greens or use in salads.

6. Meyer Lemons: Yes, Meyer lemons are sweeter than Eureka or Lisbon lemons, but don’t forget that half the flavor is in the peel, not the juice. I’ve been making simple syrups by cooking the zested rinds with sugar water. The lemon infused simple syrup is great for lemonade or limoncello. Lemon zest can jazz up shortbread cookies too. I use lemon juice instead of vinegar in many of the salads that I make.

Pomegranate Cocktail (Photo by Starling Linden)

7. Pomegranates: Yes, pomegranates are loaded with antioxidants, so they make a healthy addition to salads or to eat out of hand, but they can also be juiced to make a killer cocktail when antioxidants sound boring. We garnish guacamole with pomegranate seeds too, and they can be a nice surprise in a green salad.

8. Winter Squash: Some of you may receive a “Doran” squash, which is a small, round Butternut variety, and some of you may receive a Napolitano squash, which is a larger, longer Butternut type. Either way, these squash make great pies, soups, and roasted dishes, and they can be stored for a year if kept in a cool, dry place. Both of these squash types are open pollinated, heirloom crops, so if you’re a gardener you can save the seeds from the ones you receive and plant them next year.

9. Red Beets: Beets are great, but too many people forget that the greens are as good as chard. In fact, beets are the SAME PLANT as chard- Beta vulgaris- beets just have fat roots. The beets would be nice roasted with the French Breakfast radishes, the round carrots, and any potatoes you have lying around.

10. Round Carrots : These small, round, sweet carrots eat well out of hand, but their shape helps them roast well, and they’re also good for blowing little kids’ minds, because their shape is surprising.

11. Spigariello: This kale cousin is actually better at being kale than most varieties of kale are; the leaves are tender, cook fast in the wok or pot and they make a nice layering leaf in a veggie lasagna. The plant is Brassica oleracea- exactly the same as kale- so it can honestly be used to make a kale salad that is better than kale salad.

12. Arugula: Yes, arugula is good for salads and pesto dishes, but this mustard green marries well with the Peanut based sauces that show up in Thai food.

One of the big mysteries remaining for me is “how mild and negotiable is this winter weather going to be?” I’ll find out in the fullness of time. For now we’re planting like there are going to be no problems. Spinach is sizing up, cauliflowers are buttoning up inside their big floppy leaves, the  broccoli is thinking about heading up and green garlic is almost ready to plant. Thanks, Andy

© 2020 Essay and Photos by Andy Griffin.

The Latin word, “radix,” meaning “root,” is the “root word,”  so to speak, for our modern word “radish,” as well as the related mathematical term “radical,” the political adjective “radical,” and the technical botanical noun “radical.” Today we’ll stay grounded in the kitchen and discuss the roots we eat.

I remember a woman who stopped by my farmers’ market stand in San Jose many years ago. She looked at a large pile of bunched radishes that I had heaped up. “Those look awfully small for beets,” she said, “but they’re a pretty purple color.”

“They’re not beets, I replied. “They’re ‘Plum Purple’ radishes. It’s a Japanese variety. The flavor is the same as a red radish, but Plum Purple radishes stay nice and crunchy and mild, even when they get quite large. And the Japanese appreciate the greens as a leafy vegetable for cooking up or putting in soups, so you can see the leaves are long, tender, and smooth.”

“Radishes are supposed to be red,” she said. “A purple radish? I could never try that.” And she scurried off.

“Wow,” I thought. “She doesn’t like to be challenged to try anything new in the kitchen.”  Every culture has certain foods that they esteem more than others. Here in the United States we’ve made a popular fetish out of our tomatoes; seed catalogues show off an amazing spectrum of heirloom tomatoes in all their myriad colors, we prize our beefsteak tomatoes for how big they get, our gardens showcase many varieties of cherry toms, we have our favorite tomatoes for sauces, and salads, but when it comes to radishes many Americans are not yet so sophisticated.

The Plum Purple radishes on my market table didn’t stay lonely and rejected for long. San Jose is home to an amazing diversity of people and the purple radishes with the big, tender, leafy greens were soon snatched up. My experiences in farmers markets taught me that Asian cultures in particular value radishes and that there are just as many varieties of radish available to plant as there are tomatoes. In an effort to widen my own farm’s appeal to a broader public I began to plant more radishes and read up about them in cookbooks. And the more I read about radishes the more surprised I was. It turns out that the long rooted form of what we today call the “Black Spanish” radish is one of the earliest kinds of vegetables that farmers ever developed, and it may be the most ancient vegetable crop that is still cultivated in its original, antique form. Before the black radish was “Spanish,” it was Egyptian, and laborers who built the pyramids ate them daily.

I learned that there are radishes cultivated for their seeds which are pressed into cooking oils. There are radishes that are grown for their edible, crunchy green seed pods, which are cooked as vegetables. There are radishes grown specifically for their leafy greens that are harvested and bunched, like mustard greens, and there are radish varieties that have been developed to be used as cover crops, never eaten, but designed to be tilled under to revitalize the soil. And then there are the radishes that are grown for their edible roots. If you’re a home gardener and you want to try some of these more exotic radishes you should check out the Kitazawa Seed Company in Oakland, California. (seeds@kitazawaseed.com) Their most recent catalogue that I’m flipping though now lists 45 different radish varieties! I guess that’s not too surprising. The Kitazawas are Japanese Americans, and the Japanese in particular have a deep appreciation for radishes.

I’m smiling now, because I’m remembering a lovely fall morning several years ago when my friend, Toku, came to visit me at the greenhouses that I rent from the Nagamine family. Toku brought a friend with her who was visiting from Japan to visit my farm and the two women were chatting in Japanese when my landlord, Senior Nagamine, came out of a greenhouse where he was growing a crop of daikon radish. Mr Nagamine is in his mid 90s, but farming has kept him young at heart. Hearing the two women speaking Japanese put a smile on his face and he greeted them warmly. After some initial salutations and introductions he invited us all to inspect his daikon crop. Toku and her friend were charmed and delighted- two farm visits would be twice as fun!

Did Toku like daikon, Mr. Nagamine asked? Of course Toku likes daikon. So Mr. Nagamine stooped over to pull out a fat, long, white daikon root from the ground. The radish was a good twenty inches long. Senior inspected it carefully. Unfortunately, near the tip of the root he discerned a bit of root maggot damage- just a tiny bit, to be sure- but Mr. Nagamine prefers that the produce he sells, and especially the produce he gives to guests be flawless. These days Mr. Nagamine focuses his growing operation on the production of organically cultivated traditional Japanese vegetables, specializing in the varieties he grew up with as a child in his home village of Kagoshima, Japan, but for many years of his life he grew cut flowers. If the customer expects the rose or carnation or the chrysanthemum to be perfect, why should they settle for anything less with the radish?

So he pulled another giant radish from the ground. This one too displayed a tiny imperfection. He was about to pull a third up when Toku stopped him. These radishes would do just fine, she said, and the imperfections were only a reminder of how the crop was grown naturally with no pesticides. Mr. Nagamine stopped pulling up radishes, and he was happy that his two visitors were happy, but he did apologize because this daikon crop was actually a Korean variety, and not the Japanese kind his guests deserved and that he usually planted. We all had a laugh at that, but it reminded me how the Koreans too are a culture that takes their radishes very seriously.

This week in your harvest box we’re including some Korean purple daikon. These radishes are very beautiful and mild flavored. They can be used in salads, and I like to slice them into thin coins and dress them with just a squeeze of lime juice. But they’re versatile. These daikon could be used in soups, cut and cubed and roasted, stir fried, pickled, shredded for slaw, and even juiced. I’ve even seen artists carve them into beautiful shapes, transforming these simple smooth roots into flowers, koi fish, and purple swans. They will also keep for a long time in the refrigerator if you don’t need a salad, a soup, a pickle, a stir fry, or a purple swan. Over the course of the cooler months we’ll see a variety of different radishes as each variety comes into its best season. By April 15th the radish concert will have been played through and we’ll begin planting our tomatoes. When we know all the vegetables the world has to offer we can have a fun food fetish for every season!

© 2020 Essay and Photos by Andy Griffin.

If you’re not “at home” with ambiguity, surprises, and triage as a lifestyle, then farming probably isn’t for you, but even by that measure 2020 has been extra special. Now, as the days get shorter, the nights get cooler, and winter lies just over the horizon, it’s natural to take a deep breath, look around, and… First, there’s the climate to consider.

Dennis Tamura, my friend and neighbor who runs Blue Heron Farm, just down the road, asked me the other day how I was planning and planting for the winter. “We use to wrap most harvesting up by Thanksgiving,” he said, “because after that it was too wet, but now it seems like there’s been a shift and we can keep going all the way through December. But the rains seem to come later now and it’s harder to get an early start in the spring.” I agreed. Yes, it’s only anecdotal evidence, but our climate does seem to be changing in ways that already affect our behavior. I told Dennis I’m still planting some salad and cooking greens in my outdoor ground that I’m planning on picking into the new year, but because I can’t trust the weather to “stay put” I’m also planting in the greenhouse so that, one way or another, I’ve got crops to pick. For each of the last several years we’ve had enough late rain to delay our entry into the outside ground I’ve got here in Corralitos until May. And, just to be really sure we have a harvest we can count on, we’re also planting out in the Hollister-Gilroy area of San Benito County that we know as “The Bolsa” because it’s in a rain shadow of the Santa Cruz Mountains. Even when it’s raining on this side of the hill it’s dusty 30 miles to the east. Right now we’ve got chicories, lettuces, and brassicas, like cauliflower, planted over there.

Then there’s the political climate to consider. If the vagaries of the weather weren’t enough, many farmers have to keep an eye on the political climate. Stone fruit growers, for instance, can be dramatically affected by policies out of Washington that would seek to sharply limit or decrease the supply of immigrant, migrant labor. Since native born people seem absolutely unwilling or unable to do this work, there have been in recent years, many examples of fruit crops falling from the trees or rotting on the ground. I’ve noticed that there’s more open ground around Watsonville than I’ve ever seen as berry farms have shut down or moved to Mexico in part because of persistent labor shortages. Grain farmers who count on foreign demand to keep prices up can also suffer when Federal embargoes affect the market. None of this ever affects me directly because we have a diverse planting schedule for fresh produce sold locally but I do need to make sure I have steady work for my crew all year long because the housing situation is so dire that if I lay people off seasonally they’ll have to move to someplace where they can afford the rent and then I’ll struggle to replace them. We work all year long because we have to- not because it’s easy to farm in the winter. We are planning on shutting down for a week or so round Christmas though, just to rest. And later, from the third week of January through the second week of February, we won’t be harvesting, but we will be doing production work in the greenhouses ahead of our early spring harvests.

And then there’s the economic climate. This year, the Covid 19 plague, wiped out the restaurant market that we’d counted on for a substantial amount of business, and that forced us to make a series of rapid adjustments. Thanks to you and your support, we’ve been able to “weather the storm” so to speak. We’ve kept a crew going, kept planting crops, kept harvesting, and now we’re planning out year 2021 with you and your needs and expectations first and foremost in our mind. Some crops, like our artichoke crop, are already planted, and just waiting for the spring rains to come. For other crops, it’s time to buy seed ahead of the new season. I’ve already got potatoes in the cooler that are destined to be planted out in February- weather permitting. Seed got harder to get this year- and became more expensive- so I’ll be buying my seed earlier than I have in the past. And I’ve been saving seed from my own crops. Carmen will clean some bean seed this afternoon, beating on the pods with a stick and winnowing the crushed hulls away from the seeds, just like people have done for thousands of years. Some things never change.

Lastly, I’d like to thank our pick up site hosts. Without the generosity of our site hosts we would not be able to do this business. Shelley who has been our mystery box coordinator for some time now does an amazing job pulling all the pieces together necessary in making this a viable business. She works with the hosts and the customers with untiring customer service. Thanks to all of you we can provide a program that works! On a helpful note, in keeping the pickup site orderly we ask that everyone folds and stacks their boxes prior to leaving the site.

All of us here at Mariquita thank you for your support.

Andy and the crew at Mariquita farm

© 2020 Essay by Andy Griffin. Photos by Andy Griffin.

Covid creeps closer;  a worker on our landlord’s farm fell ill and is in quarantine at present. I’m not too alarmed (yet) for our farm because we don’t share a workspace with that farm crew, we keep our distance, we have prophylactic measures in place, and the sick worker is being cared for. But I am angry. At a time when the country is threatened by this illness and so many people are out of work and struggling to pay their bills, it’s insane that the president ignores the advice of his own administration’s medical experts and holds mass indoor rallies to celebrate his vanity and trumpet his ignorance. What can you say about his so-called “conservative” supporters who seemingly seek to conserve nothing more than their own sense of privilege? Meanwhile, the essential workers, like the farm workers, must labor to survive in an increasingly dangerous environment. I’m mindful that no matter how careful we are at work, at the end of the day the workers must return home to crowded apartments where social distancing is impossible. For many farm workers the workplace may be their safest place. It’s hard to keep positive sometimes and I’m counting the days until I can vote for change. Meanwhile, we’re already planting the crops that we’ll be harvesting in what I hope will be a new era where medical science gets renewed respect.

The smoke has been hard to live with too. It’s been difficult to breathe at times, and every breath is a reminder of what we’re losing to the fires.  As a farmer, it’s easy to observe how the smoke is slowing the growth of some crops. A friend with a fruit farm remarked this morning how her fig crop is ripening more slowly under these unseasonably dark skies. In our own greenhouse we can see how the arugula is responding to the lower light by growing slower and more etiolated. Climate change deniers, like Trump and the chumps who crowd his rallies, reject the idea that human activity is capable of changing the climate. But the smoke tells the truth. Poor management is the issue, says the man who bankrupted a casino, as well a number of other businesses, and he blames Democrat States for not “sweeping the leaves.” Of course, many of the fires are on Federal land- supposedly his jurisdiction and responsibility- so he’s an idiot who only speaks to “own the libs” and blame the victims. But even a broken clock is right twice a day; it’s true that poor forest management is partly to blame for these catastrophic fires, which only proves the point that human behavior DOES have a lot of influence on the climate. So, while we wait for an opportunity to depose the Twitler, we strap on our masks against the Covid virus and the smoke and we do the essential work of harvesting food. Right now we’re in the middle of tomato season, while much of the crop has been lost to scalding heat and disrupted markets, there’s still plenty to pick over the next month.

So things are sad, but one remedy for depression is to stay busy. We don’t have the luxury of hiding from the smoke but at least it smells great inside our house. The crew has been grooming the beds of perennial herbs, and Starling has been running the dehydrators 24/7, drying oregano, thyme, and marjoram. These aromatic, mint family herbs all go with tomatoes like cookies go with milk, so it makes sense to pick them now that it’s time to make tomato sauce for the winter. With so much uncertainty over the viability of supply chains we’ve noticed more interest on the part of the public to lay aside a stash of tomato sauce against the coming winter. Or maybe it’s just that being out of work means more people have time to make sauce. Anyway, our house smells like herbs and it’s great. And it’s good for the oregano, thyme, and marjoram plants to get a trim too; that way the plants don’t go to flower, but are stimulated to produce fresh growth. Oregano, thyme, and marjoram are perennial in this climate and will grow all year if encouraged. I want to have healthy plants come winter because these herbs also marry well with the soups, stews, and roasted winter veggies. Speaking of winter, we picked the first “winter squash” this week and you have them in the box. These are “small” Napolitano squash- and they are small, considering that the “big” ones reach 30 and 40 pound apiece. I’m still thinking about how we’ll move the whoppers. Cook Napolitano squash like their Butternut cousins. They’ll keep for up to  year too, if you can’t use them now. That’s a fact, not Trumpstyle b.s. – keep the squash out of direct sunlight in a cool, dry space and they’ll only get sweeter with time.

Starling is also drying herbs for teas and herbal infusions. Yes, it’s an Allman Brothers’ tune, but “Sweet Melissa” is one name for Lemon Balm or Melissa officinalis, which makes a delightful tisane. It’s a mint family member too, and “Lemon mint” is another name for it. I propagated the plants we’re picking now from wild plants I found in the redwood forests 20 years ago. With so many local redwood forests burned I comfort myself to know that the redwoods will largely survive the fires and grow back. Sweet Melissa will survive too- she’s tougher than she looks. We might talk about about “destroying the planet,” but the planet is going to be fine. The cockroaches, the rats, the ground squirrels, and the flies are going to be fine- it’s our grandchildren who are going to suffer if we don’t take responsibility for our actions on the planet. A true conservative with family values would value the future; these Trump republicans are like locusts without the grasshopper’s ability to fly without burning oil.

Then there’s apple mint, another survivor. It makes a pleasing herbal tea and nothing can kill this plant! It does have a sweet apple scent, and it’s calming, which is always a good trait. I should drink some now!

And finally there’s Lemon verbena, which is not a mint family member. It makes a delightful tea with a flavor that is just the right thing to help ease us into fall. Various claims are made about the health benefits of Lemon Verbena. All I can say is that it has to be better for you than injecting bleach.

We will be rolling out lots more dried herbs as the weeks unfold; summer savory, sage, sweet laurel, rosemary, lavender and a special herb that I will talk about later, Hoja Santa. November can’t come quick enough and when it does we can all raise our cups with hope for what the future can bring. Let’s look forward to fall cooking and a celebration that will have us all toasting to the opportunity of breathing new life into our land.

© 2020 Essay by Andy Griffin. Photos by Andy Griffin and Starling Linden